How to Fold & Roll Parantha, Chapati & Puri

Parantha : Stuffed layered Indian Bread

Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.

Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.

Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.


Chapati OR Roti: It is the basic bread & the staple food of Indians

It is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.

Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides.  OR
you can also try this method Cook on Tawa(griddle) for half a minute and then on direct flame till puffed and cooked. Serve hot with some ghee clarified butter) on it.

Puri: Deep fried puffed Indian bread.

Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.

Frying part: Heat oil in a pan OR kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.